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Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes

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"These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice."
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Ingredients

6 h 10 m servings 371
Original recipe yields 8 servings

Directions

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  1. Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
  2. Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

Footnotes

  • Cook's Note:
  • You can thicken the sauce with some heavy cream if you'd like, after it has finished cooking. Don't simmer or boil the cream!

Nutrition Facts


Per Serving: 371 calories; 19.6 25.2 25.7 67 412 Full nutrition

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